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Roasted Pepper & Chicken Sausage Pasta

  • Author: Krista
  • prep_time Prep Time: 15 mins
  • cook_time Cook Time: 20 mins
  • total_time Total Time: 35 mins
  • yield Yield: 6-8 servings 1x
  • category Category: Dinner
  • method Method: Stove
  • cuisine Cuisine: Italian

Description

This Roasted Pepper & Chicken Sausage Pasta is the best chicken pasta dish you’ll ever make! It’s such a perfect family dinner recipe for busy weeknights.

Scale

Ingredients

  • 2 red peppers, roasted & julienned
  • 1 lb. of penne pasta
  • 1 package of Johnsonville Chicken Sausage {3 Cheese Italian Style}, sliced into 1/2” quarters
  • 1 T. coconut oil
  • 1 14oz. can of quartered artichokes {drained}
  • 1 T. olive oil
  • salt & pepper
  • 4 oz. goat cheese
  • 1/4 cup of reserved pasta cooking liquid

Instructions

  1. Roast red peppers on stove top. Place them directly onto burners and rotated them to get a good char, approximately 5-7 minutes.
  2. Remove from stove and let sit for 5-10 minutes.
  3. In the meantime, slice Johnsonsville Chicken Sausage into 1/2″ quarters.
  4. Heat a medium sized sauté pan to medium high heat. Add 1 T. of coconut oil and then add the chicken sausage. Sauté until crispy brown, about 5-7 minutes.
  5. Bring a large pot of water to a boil, add 1 lb. of penne pasta. Cook until al dente. {usually 10-12 minutes for penne}
  6. Now, back to the peppers. Remove the outside skin {just use a knife to gently scrap off the charred part of the skin} and julienne.
  7. In a large bowl add chicken sausage, roasted red pepper, quartered artichoke hearts, reserved cooking liquid, and pasta.
  8. Toss all ingredients.
  9. Top with 4 oz. of softened crumbled goat cheese, 1 T. olive oil, salt & pepper. Bon Appetite! 🙂

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